Chicken and Preserved Lemon Tagine

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2014

  • About

Preserved lemons are found in North Africa, especially Morocco. Whole lemons are pickled in water, lemon juice and salt, with added spices. It takes 1–2 months for the salt to cure the skin before it is ready to use. The pulp of the preserved lemon is used to flavour stews and sauces, but it is the rind that is most valued.

Ingredients

  • 100 ml olive oil
  • 2 Spanish onions, finely sliced
  • 4 organic or free-range chicken thighs

Method

Heat the oil in a saucepan and add the onions with a pinch of salt. Cook for 10 minutes, stirring occasionally, until soft, golden and sweet. Add the chicken together with all the other ingredients except the green olives, lemon juice, half the chopped coriander and the almonds. Season lightly with salt and pepper, as the olives and preserved lemon are salty. Place a lid on the pan and cook ove